• Utensils that arose in the colonial period
  • “Hammered copper from Santa Clara del Cobre” has been registered as a Collective Brand

They are round cooking utensils that resemble straight-sided cauldrons and are used to prepare an array of Mexican dishes, including stews, soups, and sautéed or fried meats.

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They emerged from the incorporation of new dishes in Mexican cuisine, with the arrival of the Spaniards. Since that time, Mexican cooks prefer copper cazos when it comes to cooking at high temperatures, given the material’s durability.

Among the dishes that are prepared in cazos are traditional carnitas de cerdo (pork), fried in lard, as well as pork cracklings, chales, milk-based sweets, crystalized fruit, fruit pastes and preserves. 

The community of Santa Clara del Cobre, in Michoacán, has a strong tradition of copper cazo and utensil production. Each cazo requires the work of at least eight artisans.